Photo: Lars Blankers
Mini Baked Potatoes with Aioli and Pimientos Recipe
15 ingredients
3 hr 45 min
About 45 pieces
openrecipes
This easy party appetizer recipe takes a Spanish slant by topping mini baked potatoes with a smoked paprika aioli and pimiento peppers.
Estimated Nutrition (whole recipe, rough)
602
Calories
41g
Protein
30g
Fat
45g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium garlic clove, coarsely chopped
- 1 teaspoon Dijon mustard
- 1 large egg
- 1/2 cup extra-virgin olive oil
- 1/2 cup vegetable oil
- 2 teaspoons freshly squeezed lemon juice
- 1 anchovy fillet, coarsely chopped
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- Kosher salt
- 2 1/2 pounds golf-ball-sized white new potatoes
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt , plus more as needed
- 1 (4-ounce) jar diced pimientos , drained
- 1/2 teaspoon kosher salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes